I love sweet potatoes because of how versatile they are. I like to roast a bunch at the beginning of the week to add to dinners or eat for breakfast with almond or peanut butter on top. Its a healthier version of toast! This savoury application is delicious too for breakfast, lunch or even a quick week night dinner. You can add whatever other veggies you have on hand or even some cooked beans/lentils for extra protein.
- 1 large baked sweet potato
- 1 tbsp avocado or olive oil
- large handful of kale, spinach or other leafy green + a clove of minced garlic
- 1/4 cup of crumbled feta cheese
- 1-2 poached eggs
- sprouts to garnish
- spoonful of hummus or pesto (optional)
Scrub and bake sweet potato whole in the oven at 400 degrees for 30-40 minutes until soft and caramelized. If already cooked, heat in skillet for 1-2 minutes per side until warm. Sauté your greens and garlic in a skillet over medium heat in a little avocado or olive oil until wilted and tender. Season with salt and pepper. Cut a slit down the middle of the sweet potato and drizzle with the remaining oil and stuff with greens, and hummus or pesto. Add poached eggs on top and sprinkle with salt and pepper. Garnish with sprouts and feta.